PENGARUH WAKTU FERMENTASI TERHADAP KADAR LEMAK, ABU, PROTEIN, AIR, DAN TINGKAT KEASAMAN YOGHURT SUSU SAPI

Abstract

The process of making yoghurt is done by pasteurizing cow’s milk at a temperature of 75-80°C then adding a starter, namely Lactobacillus bulgaricus and fermenting it in an incubator for 1, 2, 3, 4, and 5 days. This research was carried out using the Babcock method for fat content, the drying ash method for ash content, the Biuret method for protein content, the oven method for moisture content, and the acidity (pH) test method. Fermented milk has been produced for centuries due to its high fat, protein, carbohydrate and mineral content. Stevia has many health benefits, namely it does not affect blood sugar levels, is safe for diabetics, prevents tooth decay by inhibiting the growth of bacteria in the mouth, aids digestion, and relieves stomach aches. Fermentation is a process of chemical change in organic substrates through the activity of enzymes produced by mikroorganisms. Yoghurt is a dairy product with added lactic acid bacteria Streptococcus thermophilus and Lactobacillus bulgaricus. The best fat content was 2.50%, the best ash content was 3.00%, the best protein content was 3.66%, the best water content was 85.00% and the best acidity level was 4.50%, so at fermentation time 1, 2, 3, 4, and 5 days the fat content and acidity level decreased while the ash content, protein content, and water content obtained increase. The results of this study are in accordance with SNI 01-2981-2009, where the maximum fat content is 3.0%, the maximum ash content is 1.0%, the minimum protein content is 2.7%, the water content is around 83-84%, and the acidity level is around 2.0-4.5%